Nathan has really got into cooking and helping out in the kitchen recently, he has come into his own and Sunday’s seem to be his day for taking over the kitchen and making something wonderful. I provide a little bit of guidance to him, but let him discover things for himself. He has watched me cook for many years and has picked up many tips along the way, and it makes me so happy and proud.
Last night, with a large bowl of left over roast chicken, I asked Nathan what he would like to do with it. After some pondering, he decided on chicken pie. He looked on Pinterest for some inspiration and decided on what he was making was actually a pastry slice, like in Greggs, the bakers.
We popped to the shop for the couple of extra things we needed, mainly the pastry, and also picked up some Easter chocolate which was to be taken to school in return for going in with normal clothes on for mufti day.
Here is how Nathan made what he calls;
The BEST EVER Chicken and Sweetcorn Slice
20 minutes cooking time
Left over roast chicken
Handful of frozen sweetcorn
Handful of frozen peas
150g Soft cream cheese
Splash of milk
1 tsp dried tarragon
salt and pepper to season
Puff Pastry sheet, ready rolled
Milk or egg to brush
In a sauce pan, place the left over chicken, sweetcorn, peas and tarragon in along with a small splash of milk. Heat this on the stove carefully. Once warm, add in the cream cheese and let melt, giving it a good stir. Season to taste with salt and pepper as needed.
Cut the puff pastry sheet into 8 rectangles, lay four onto a lined baking tray. Spoon generous amounts of the chicken mixture into the middle of the pastry. Top with the other slice of pastry and crimp the edges with fingers, making sure there are no holes. Using a knife, make small lines or cuts across the top of the pastry to let the steam escape.
Brush with milk and give a sprinkle of sea salt before placing into a preheated oven at 200c for 15 – 20 minutes.
Remove from oven and leave to cool for a little while as contents will be very hot! We had ours for dinner with croquet potatoes.
Will you be having a go at making some chicken and sweetcorn slices? We would love to see your photos, why not share them on our facebook page, or if you have any other filling suggestions, leave a comment below.